Keto Lamb Sopes

Directions

Prepare the Keto Sope Shells (35 minutes)

1. Combine the Sonora Keto Tortilla mix with 2/3 cup warm water, 1 egg, and 1 tablespoon lard or olive oil in a mixing bowl. Mix well until a dough forms.

2. Mix thoroughly and chill the dough for 30 minutes.
3. Remove dough from refrigerator and divide into 8 balls (slightly larger than the traditional 12 for sope size).
4. Flatten each dough ball until approximately 1/4" thick, then form 1/2" walls around the edges to create cup shapes for the sope shells.

Toast and Fry the Sope Shells (10 minutes)

1. In a skillet on medium-high heat, lightly toast the bottom side of each sope shell until slightly golden, about 2-3 minutes. This will help hold the dough together when frying.

2. Heat safflower oil to 380°F in a pan with approximately 1" depth.
3. Fry each sope shell one side until golden, then flip and cook the other side until golden, about 2-3 minutes per side. Set aside on paper towels to drain.

Prepare the Lamb Filling (10 minutes)

1. In a skillet over medium-high heat with olive oil, cook the ground lamb with the sliced onion, chile powder, salt, and pepper until the lamb is fully cooked and the onion is translucent, about 8-10 minutes.

2. Drain the cooked lamb mixture to remove excess fat.

Assemble the Keto Sopes (5 minutes)

1. Fill each sope shell with the seasoned lamb mixture.

2. Top generously with crumbled queso fresco, diced tomato, fresh cilantro, and shredded lettuce.
3. Serve immediately and enjoy these keto-friendly sopes that prove following a keto diet doesn't mean sacrificing authentic Mexican flavors! ¡Provecho!